My first attempt at Karachi Halwa resulted in something more akin to a kind of glassy al-dente turkish delight. Perhaps it was because I’d taken the recipe and method off of a 30 second TikTok video or that I’d substituted coconut oil for ghee. Still, it was edible and somewhat pleasing (a bit cocunutty, and would probably be great enrobed in chocolate) but I was not happy. I was after the sticky, chewy halwa my mum used to buy from Shalimar Delights in Fordsburg.
Butterfly Pea Flower Bombay Karachi Halwa
About the Author: saaleha
I am a freelance writer and photographer (look for me as ShootCake). I have an MA in Creative Writing from Rhodes University, Grahamstown and my first poetry collection, Zikr, was published by uHlanga Press in 2018. I would like to one day create a confessional recipe book in measures of rhythm and breath.
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